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We’re in the full swing of the holidays! Thanksgiving dinner is under our belt and Noche Buenaand Christmas morning is in our sights. The tree is up, the lights are twinkling, the garland is strewn, and we’re headed back into the kitchen to cook up dish after dish of delicious classics. To keep us inspired, we’re putting a TLK twist on the classic song 12 Days of Christmas. You know the one with 12 drummers drumming, 11 pipers piping...all the way down to the partridge in the pear tree!

Start your New Years resolution early with this vegetarian spin on an old Spanish favorite. Butternut squash, artichoke hearts, and plum tomatoes make this paella so hearty and healthy that you won't even miss the meat!

Chef José Andrésproves, in this elevated paella recipe, that cooking with ingredients like lobster and mushrooms doesn't have to break the bank. By using the lobster head to make a flavorful stock for cooking the rice and adding bits of the lobster meat and flavorful chanterelle mushrooms, a little bit goes a long way toward creating a big, boldly flavored paella dinner.

Forget the holiday movies, this paella will show you that it's a wonderful life with just one bite! Bomba rice soaks up all the delicious sofrito and lobster stock so you don't miss out on a single drop of that hearty goodness.

The World Wine Guys stir things up with this chorizo-seafood power combo from their The Fire Island Cookbook. This show stopper will have you running out to the bookstore before the doors close on Christmas Eve!

Get a festive dinner on the table with a little help from your friends at Campbell's! For an easy paella with a cooking-all-day flavor, use condensed chicken broth for depth and Spanish chorizo and paprika for smoky perfection.

If you're keeping it light but festive, chef Jesús Núñez's amazing all-seafood paella is the answer to your holiday wish. In this recipe, Núñez shares his version of the classic Paella de Marisco, filled with swordfish, shrimp, clams, mussels, squid, and cuttlefish, and boosted in flavor by a concentrated sofrito.

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